Foolproof Focaccia to Boost Your Ego
〰️
You Might Eat It All
〰️
In One Sitting
〰️ You Might Eat It All 〰️ In One Sitting
I have very few notes on this original recipe from King Arthur Baking Co. - Gael’s Saturday Focaccia. If you’ve never made a loaf of bread in your life, start here. Rest assured, there have been many variations of toppings done with this recipe in my kitchen over the years (chopped nuts, pine nuts, dates, blue cheese, cinnamon & sugar… they all have had their time and place), but the never-fail variant is Kalamata olives, cherry tomatoes, and pickled red onion (optional if you want a little extra vinegar zing).
To Gael, I know we’ve never met, but, I think I’m in love with you.
INGREDIENTS
Dough
2 cups lukewarm water
1 tablespoon granulated sugar
1 tablespoon instant yeast
1 tablespoon table salt
2 tablespoons olive oil
1/2 cup whole wheat flour, bread flour, or semolina flour (any of these options will add a great depth of flavor)
5 cups all-purpose flour
2-3 tablespoons herbes de Provence, chopped rosemary, or any blend of your favorite seasonings
1/2 teaspoon black pepper
2 tablespoons olive oil, for the loaf pans
Toppings
~4-6 oz kalamata olives, pitted
~6 oz cherry tomatoes
~2 oz pickled red onion (optional)
Pinches of more herbes de Provence or your choice seasonings from above
Pinches of coarse or flaky salt
Pinch more of black pepper, optional
Olive oil drizzle
And for dipping: marinara sauce, optional
DIRECTIONS
In a large bowl, combine the water, sugar, yeast, salt, and olive oil, stirring to dissolve the sugar and yeast.
Stir in the 1/2 cup whole wheat (or "other" flour), then 5 cups of the all-purpose flour, the herbs, and the black pepper. Knead the dough — by hand or mixer — until it's smooth and soft like a marshmellow. If the dough seems too wet or sticky, add more flour a tablespoon at a time until it comes together. If it feels too stiff or dry, add more water one tablespoon at a time. Ideal state: pillowy marshmellow, not sticky, not stiff.
Lightly oil the bowl and the dough ball with olive oil. Turn the dough on all sides to coat with the oil. Cover it loosely with plastic wrap, and place in a comfy/protected place like your microwave or oven (off), to let it rise for 90 minutes or until it nearly doubles in size.
Grease two 8" or 9" cake rounds (I recommend silicone cake dishes) with olive oil in each pan. Evenly spread the oil across the bottom and sides with your fingers or a brush.
Uncover the risen dough, and divide it in half. Gently place and shape each half into a round that to fits the pan you've chosen. Loosely cover the pans with plastic wrap, and let the dough rise for 45 minutes in a warm/protected place.
While the dough rises for this second time, prepare your toppings: strain/pit your olives, wash your cherry tomatoes, strain your pickled red onion (if using) and preheat your oven to 425°F.
Uncover the dough after 45 minutes. Use your fingers to gently but firmly dimple the dough, making focaccia's signature little hills and valleys. Place the olives, cherry tomatoes, and pickled red onion as desired, scattering and pushing them deeply into the dough throughout. Sprinkle the top with herbes de Provence or chopped rosemary, a bit of coarse sea salt, and a pinch of ground black pepper. Drizzle with olive oil.
Bake both loaves in the middle of the oven for about 30 minutes, or until lightly browned on top. It should be brown and crispy on the bottom, too.
Remove the focaccia from the oven, and turn it out of the pans onto a cooling rack or cutting board, to let cool for a few minutes before cutting and serving. Serve with warm marinara sauce, as a standalone side dish for a big dinner, or savor it just as is, all by itself!